Lemon ricotta semifreddo with grape compote

Lemon ricotta semifreddo with grape compote

Based on 8 ratings
Sandra Schumann

Sandra Schumann

Contributor

Difficulty

Medium 👍
20
min.
Preparation
0
min.
Baking
360
min.
Resting

Ingredients

Servings2
lemons
150 g
ricotta cheese
200 g
seedless grapes
41⅔ g
sugar
83⅓ ml
milk
83⅓ ml
heavy cream
33⅓ ml
maple syrup
2⅔ sprigs
thyme
sea salt
thyme leaves for serving
MetricImperial

Utensils

immersion blender, bowl, fine grater, citrus press, plastic wrap, loaf pan, rubber spatula, pot, ice cream scoop, cutting board, knife

How-To Videos

how-to-zest-citrus-fruits

How to zest citrus fruits

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

how-to-measure

How to measure

Nutrition per serving

Cal487
Protein10 g
Fat24 g
Carb55 g
  • Step 1/4

    Add ricotta, sugar, milk, and heavy cream to a bowl and purée using an immersion blender until well combined. Juice and zest lemons, add to the bowl and stir well.
    • 150 g ricotta cheese
    • 41⅔ g sugar
    • 83⅓ ml milk
    • 83⅓ ml heavy cream
    • lemons
    • immersion blender
    • bowl
    • fine grater
    • citrus press

    Add ricotta, sugar, milk, and heavy cream to a bowl and purée using an immersion blender until well combined. Juice and zest lemons, add to the bowl and stir well.

  • Step 2/4

    Wrap a loaf pan with plastic wrap to help you ease out the frozen mixture later. Add ricotta mixture to the loaf pan, transfer to the freezer, and leave for approx. 5 – 6 hrs.
    • plastic wrap
    • loaf pan
    • rubber spatula

    Wrap a loaf pan with plastic wrap to help you ease out the frozen mixture later. Add ricotta mixture to the loaf pan, transfer to the freezer, and leave for approx. 5 – 6 hrs.

  • Step 3/4

    Wash grapes and add to a pot set over medium-high heat along with the maple syrup, thyme, and a pinch of sea salt. Bring to a boil and let simmer on low heat for approx. 10 min., or until grapes are soft and have burst. Set aside and let cool.
    • 200 g seedless grapes
    • 33⅓ ml maple syrup
    • 2⅔ sprigs thyme
    • sea salt
    • pot

    Wash grapes and add to a pot set over medium-high heat along with the maple syrup, thyme, and a pinch of sea salt. Bring to a boil and let simmer on low heat for approx. 10 min., or until grapes are soft and have burst. Set aside and let cool.

  • Step 4/4

    Remove the semifreddo from the freezer. Serve using an ice cream scoop or simply slice the semifreddo and garnish with grape compote and some fresh thyme leaves. Enjoy!
    • thyme leaves for serving
    • ice cream scoop
    • cutting board
    • knife

    Remove the semifreddo from the freezer. Serve using an ice cream scoop or simply slice the semifreddo and garnish with grape compote and some fresh thyme leaves. Enjoy!

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